Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon zest
  • 1 cup shredded Gruyère
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and halved Brussels sprouts to the skillet. Season with salt and pepper. Sauté for 5–7 minutes without stirring too often to allow the sprouts to char and the chicken to brown. Remove from heat.
  3. In the same skillet, melt 3 tbsp of butter. Whisk in the flour and cook for 1–2 minutes until nutty.
  4. Slowly pour in the chicken broth while whisking constantly. Stir in the heavy cream, Dijon mustard, garlic powder, and lemon zest. Simmer for 3 minutes until the sauce thickens.
  5. Fold the seared chicken and sprouts back into the sauce and transfer the mixture to a 9x13 inch baking dish.
  6. Combine shredded Gruyère, Panko breadcrumbs, melted butter, and Parmesan cheese. Spread the topping evenly over the casserole.
  7. Bake in the preheated oven until the topping is golden and bubbly.